hey - bread-baking friends... question.

[rmd]

okay, so, i tried making pizza dough a while back, and it turned out kind of mediocre. it ended up being too crunchy for the thickness. (if it had been cracker-like and a quarter inch thick, that would be cool. but cracker-hard and half and inch thick is *bad*.)

how do i get my crust to be less "solid thick brick" consistency? i tried rolling it out thinner but it really wasn't willing.

suggestions?

thanks!

Comments

[rmd.livejournal.com]

YOU CAN???

all the branches? whoah. i may have to go investigate this.

[surrealestate.livejournal.com]

Heehee :)

As far as I know, any one that has pizza (which I think is all them) will sell you the dough, but I've only tried at a handful. Once I bought some roasted eggplant from the one in Davis. I wanted to put some on the pizza I was going to make at home, so I asked and they said sure. I hear tell they will also sell you some sauce or even shredded cheese if you like. A very friendly place in all of my experiences. :)

(Trivia: The Bertucci's in Davis was the first one ever, and they have a bocci court downstairs.)

[rmd.livejournal.com]

there used to be a bocci court near the dining area in the one in central square. they did away with it some time after i was eating there once and our table was hit (and one of our dishes smashed) by an errant bocci ball. i suspect that this is not a coincidence.

[clauclauclaudia]

Dude. I wanna go on a bocce outing sometime!